We store our Pesto in an airtight glass jar, and keep it for up to 2 weeks in the fridge. Safe to say it rarely last that long, we toss steamed vegetables in it, spoon it over boiled eggs, or add a little extra Olive Oil and dress our salads with it.

This low carb keto pesto recipe makes 400g/14oz total or 20 serves. A serve is 20g/0.7oz which is equal to 1 tablespoon.